sweet & sour chicken

a family (and now french house) favorite!

ingredients:

4-8 boneless skinless chicken breasts

1 egg, beaten

cornstarch

oil

3/4 c. sugar

5 T. ketchup

1/2 c. vinegar

1 T. soy sauce

1/2 t. garlic powder

notes:

I usually use more than one egg, so have a few handy. Also, I always double the sauce recipe (sometimes triple, depending on my mood). Cut each chicken breast into about 2-3 pieces for easier frying and better sauce coverage. yum.

directions:

Dip chicken into egg, then roll in cornstarch. Fry in small amount of oil until just barely browned. Place chicken in shallow baking pan. Mix together the sugar, ketchup, soy sauce, garlic powder, and vinegar. (You can double these ingredients if more sauce is needed.) Pour over chicken. Bake uncovered at 325 degrees for 1 hour. Turn chicken every 15 minutes. Serve with rice.

Build-Your-Own-Tortilla

This delicious preference-oriented meal can be as healthy as you want it to be!

Key ingredients:

• Tortilla

Optional Toppers:

• Burger meat (seasoned to taste)
• Cheese!
• Olives
• Lettuce: broken up or finely sliced
• Vegetables
• Refried beans
• Much more of whatever you want to try on it!

Condiments:

• Sour cream
• Avocado dip
• Ranch dressing:
• If you haven't try the ranch called "Green Goddess" you are missing out!

Suggested Variations:

• For a super-delicious and luscious eating experience: warm each tortilla before placing anything upon it. This can be done by placing it alone upon a pan on medium heat for 20 seconds; flip it for even warming.

This is a site from the NY Times I like to use to find recipes that I cook for my family. I hope you will check it out and find as much inspiration as I do. Happy cooking!
http://topics.nytimes.com/top/news/health/series/recipes_for_health/index.html?ref=nutritionyum!

Pazole: A Grace-Stephenson-French-House Classic.

Hey, all! I wanted to claim the first recipe entry on this blog, so here goes!

This is a recipe for a Mexican pork soup called Pazole. The recipe comes from my grandmother by way of my mother, and is a family favorite.


Pazole

Ingredients

3-4 lb. Pork roast
1 quart tomato juice
1 quart diced tomatoes
1 large onion, chopped
3 minced cloves garlic
2 T. chili powder
1 t. oregano
1 - 2 14 ½ oz. cans white hominy
salt and pepper to taste

In Dutch oven, brown roast, add tomatoes and juice; saute onion and garlic in oil and add to pot. Add seasoning and simmer for hours (use your good judgment!) until meat falls off the bones. Remove meat and cut into small pieces, return to soup. Add hominy, drained or undrained, according to liquid in pot. To serve, ladle a cup of hot soup over a handful of corn chips and top with:

lettuce, shredded
radishes, sliced
green onion, sliced
avocado chunks
Monterey jack cheese, shredded
dry oregano leaves
squirt of fresh lime juice

This version of the recipe feeds 16-18, so when I cook for the French House I double it. I've also riffed on the spices and toppings - instead of chili powder, I'll often use Tony Chachere's Cajun seasoning (which I find at the Creamery). As for toppings, I often don't use lettuce, radishes, or the green onion (they don't get eaten at the FLSR). To make the soup stretch even farther, I serve it over rice.

It's yummy and easy - the one down side is that it has to simmer at least four hours, which requires about 45 minutes of work in the morning.

Oh, but it's worth it!

A place for food at the FLSR

Dear students,

Cooking at the FLSR can be challenging and this blog has been created to help you. Is there a recipe that really worked for your house that you could make available to the other students living at the FLSR? This is the place to share your cooking successes.

When you post make sure to write the number of people your recipe will feed, the ingredients needed, and a few lines on how to proceed, a picture of your dish would add to the fun!
Thank you and enjoy sharing!

Also feel free to comment on this post with suggestions for a better title for your blog.

Thank you,


M-L Oscarson